Shrimp Macaroni Salad Recipe
- 1 package (16 ounces) elbow macaroni
- 1 to 1-1/2 pounds cooked small shrimp
- 1 package (16 ounces) frozen peas, thawed
- 7 to 8 celery ribs, finely chopped
- 1 small onion, finely chopped
- 1-3/4 cups mayonnaise
- 3/4 cup French salad dressing
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar
- 1-1/2 to 2-1/2 teaspoons paprika
- 1 to 2 teaspoons salt
- 1 to 2 teaspoons garlic powder
- 1 to 2 teaspoons pepper
- Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion.
- In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving. Yield: 16 servings.
Reviews for Shrimp Macaroni Salad(15)
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easy and received raves from my guests. Recipe makes a lot and was just as good the next couple of days. Thank you.
Good salad! I made a 1/4 of it for two of us which lasted several meals. I found it needed more than a 1/4 of the dressing or it wasn't tasty or moist enough so added more. Will make again.
amazing. I used Thousand Island dressing instead and love it
Highly recommend this salad. Great tasting!!
Lovely! We enjoyed this wonderful variation on macaroni salad best a day or two after making it. After pulling it out of the refrigerator, we prefer to let it warm up a bit before serving. The dressing was just a bit too sweet and salty. Next time I'll omit the salt and sugar in the dressing and use a bit less of the French dressing.
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